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Avocado gives some creamy body to TV host and author Andrew Zimmern's version of fresh salsa verde. Though tasty with chips, it's especially good on tacos for cutting the richness of fattier meats like pork carnitas.

Source: Midwest Living

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Recipe Summary

total:
15 mins
Servings:
8
Yield:
2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove the husks from the tomatillos; discard. Rinse tomatillos and cut into quarters. Place in a food processor, along with onion, serrano peppers, cilantro, garlic and salt. Cover and pulse to combine (do not completely puree).

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  • In a medium bowl, mash avocado and lime juice together with a fork. Stir in the tomatillo mixture. Season to taste with additional salt.

Nutrition Facts

44 calories; fat 3g; carbohydrates 5g; mono fat 2g; insoluble fiber 2g; sugars 2g; protein 1g; vitamin a 98.6IU; vitamin c 7.7mg; niacin equivalents 0.9mg; vitamin b6 0.1mg; folate 19.7mcg; sodium 293mg; potassium 189mg; calcium 9mg; iron 0.3mg.
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